Rigatoni with Roman Broccoli Sauce

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 lb broccoli, stems, florets, and leaves separated, stems peeled

Kosher salt and ground black pepper

1 ½ cups packed baby spinach

2 medium garlic cloves, chopped

4 tbsp (½ stick) salted butter, cut into four pieces

1 tbsp drained capers

½ tsp red pepper flakes

2 tbsp finely grated lemon zest, divided

12 ounces rigatoni pasta

1 ounce Pecorino Romano or Parmigiana, finely grated (½ cup), plus more to serve

Directions at disholicioussite.blog

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer